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Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
6 servings

Ingredients

Directions

1. Prepare the pastry shells according to the package directions.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook until tender.

3. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the turkey and cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pastry shells.

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